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ROSEMARY CHICKEN AND MUSHROOMS OVER LINGUINEfrom "Monday-to-Friday Pasta" by Michèle UrvaterI love the firm texture of the chicken and the carrots against the tender fresh linguine. If it's hard for you to find fresh pasta, then substitute dry egg noodles.

Think of this as a blueprint recipe—a model for countless variations on ways to combine chicken breasts and pasta.

While the water is heating, cut the chicken into thin strips about
2 inches long and 1/4 inch wide. Peel and mince the garlic. Peel the carrots and cut them into thin rounds.
Stem the mushrooms and cut the caps into thin slices (reserve the stems to use in soup).

3.

Heat the oil in a large skillet over medium-high heat. Add the carrots
and cook, stirring continuously with a slotted spoon, for about 1 minute. Add the chicken strips and sauté in
the same manner until most of the strips have turned white, about 1 minute. Add the mushrooms and garlic and cook,
stirring continuously, for another minute. Add the white wine and rosemary, and cook over medium-high heat until the
chicken is cooked through, 1 or 2 minutes. Season to taste with salt and pepper, and
remove from the heat. Keep warm, covered, off the heat, until the pasta is done.

4.

Add the pasta to the boiling water and cook until it is tender but
still firm to the bite, about 4 minutes.

5.

Drain the
pasta and divide it among four plates. Immediately top each portion with some of the chicken, vegetables, and juices.
Sprinkle with the cheese if desired, and serve.

Giving Rosemary Chicken a Different Character

Asian Flavor: For the olive oil, substitute part sesame oil and part mild
vegetable oil or peanut oil. Use fresh shiitake mushrooms, and/or 1/4 pound snow peas. Substitute soy sauce and
rice vinegar for the white wine, and omit the rosemary and cheese. Finish the dish with chopped fresh cilantro.

Tex-Mex Flavor: Substitute corn oil for the olive oil. For the mushrooms substitute 1 pack frozen
corn kernels, thawed, and one 4-ounce can chopped green chiles. Substitute oregano for the rosemary and sharp Cheddar
for the Romano. Season well with dried red pepper flakes or chili powder, and finish the dish with chopped fresh
cilantro.

Indian Flavor: Substitute vegetable oil for the
olive oil. Forget the white wine and rosemary; instead sauté 1 teaspoon each of ground cumin, coriander,
cinnamon, ginger, and turmeric after you have added the chicken. Add 1/2 cup crushed tomatoes instead of the
white wine. Omit the cheese; serve with plain yogurt, if you wish.